Tennessee Hickory Smoked Chicken Thighs

Introduction

There’s nothing quite like the deep, smoky flavor of hickory wood mingling with juicy, flame-kissed chicken thighs. Inspired by bold Tennessee BBQ flavors, this recipe uses the Arteflame Grill to lock in flavor through reverse searing. Thanks to the thousand-degree sear on the center grill grate and the versatility of the flat top cooktop, your chicken thighs will turn out juicy on the inside and beautifully caramelized on the outside. This is outdoor cooking at its finest.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 tablespoons unsalted butter (softened)
• 1 cup BBQ sauce (Tennessee-style preferred)
• Hickory wood chunks or logs
• Vegetable oil (for lighting the grill)
• 3 paper napkins

Instructions

Step 1: Fire up your Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the napkins in the center of your Arteflame Grill fire bowl.
3. Stack your hickory firewood on top and light the paper.
4. Let the fire burn until the cooktop and center grill grate are hot – about 20 minutes.

Step 2: Prepare and season the chicken

1. Pat chicken thighs dry with paper towels to remove excess moisture.
2. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder.
3. Rub chicken thighs with butter, then coat thoroughly in the seasoning mix.

Step 3: Sear the chicken thighs

1. Place chicken thighs skin-side down on the center grill grate of the Arteflame to sear at 1,000°F.
2. Sear for 2-3 minutes per side, just to lock in juices and get crisp, golden skin.

Step 4: Slow cook on the flat cooktop

1. Move seared chicken thighs to the flat top cooktop, placing them closer to the outer edge for lower heat.
2. Baste the thighs with BBQ sauce and cook low and slow for 20-25 minutes.
3. Rotate and baste the chicken every 5–7 minutes to build layers of flavor.
4. Cook the chicken until the internal temperature reaches about 160°F.

Step 5: Rest the meat

1. Remove the chicken from the grill once it reaches 160°F internal temperature (target is 175°F for thighs).
2. Let rest for 5–10 minutes to come up to proper temp and redistribute juices.

Tips

• Always season under the skin for maximum flavor.
• The Arteflame’s cooktop temperature zones let you adjust heat simply by repositioning the chicken.
• Use butter on your cooktop instead of oil for more flavor.
• Rotate the thighs frequently to build a glossy BBQ glaze.
• Clean-up is easy – just scrape any rendered fat into the fire with a spatula when done.

Variations

1. Spicy Tennessee Heat: Add cayenne to your dry rub and use a spicy BBQ sauce.
2. Sweet Whiskey Glazed: Glaze with a mixture of Tennessee whiskey, honey, and BBQ sauce for a boozy-sweet finish.
3. Maple Dijon Thighs: Sub your BBQ sauce with a maple syrup and Dijon mustard blend for a tangy twist.
4. Smoky Herb Infusion: Add fresh thyme, rosemary and smoked sea salt to the rub for depth.
5. Asian BBQ Fusion: Swap traditional BBQ with hoisin, soy sauce, and sriracha for global flair.

Conclusion

Cooking Tennessee Hickory Smoked Chicken Thighs on the Arteflame Grill brings out unbeatable flavor. With juicy meat, a sticky BBQ glaze, and deep smoky undertones, this is a recipe you’ll come back to all grilling season. Don’t forget—remove your meat at about 160°F, let it rest, and it’ll hit that perfect 175°F like magic!

Best pairings

• Grilled corn on the cob with chili butter (cook directly on the Arteflame flat top)
• Charred peach halves brushed with butter and brown sugar
• Cast iron-style baked beans directly on the Arteflame using a griddle-safe dish
• Grilled slaw topped with apple cider vinaigrette
• A cold Tennessee whiskey lemonade